- 200 g chocolate with 70% cocoa
- 2 tablespoon of butter
- 125 ml of heavy whipping cream
- 2 handfuls of coconut flour or coconut flakes
- 1/2 teaspoon of Stevia
This is actually a recipe for classic ganache. Don’t use sweetened whipping cream. Use heavy whipping cream with at least 36 percent of milk fat. Crumble chocolate into tiniest pieces. Put in a dish butter and whipping cream and heat, but don’t let to boil. You just have to heat to be warm in order to melt chocolate in it. Add chocolate and stir until completely melted and get creamy structure. Leave to cool slightly and put in the fridge for 5 – 6 hours. Then remove the dish from the fridge and make balls and then roll them into coconut flour.
Instead of coconut, you can use ground almonds, hazelnuts…